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This Wild Blueberry Ice Cream is made with sour cream for a luscious tangy flavor ~ and I use frozen berries, so you don't have to live in Maine to make it!


1 1/2 pints

Total time

0 minutes




  • 2 heaping cups frozen wild blueberries (you can also use fresh)
  • 1 cup sugar
  • 16 ounces sour cream
  • juice of lemon (optional)


  1. Put the berries and sugar in a saucepan and bring to a boil. Turn the heat down and cook for about 5 minutes, just until the berries have released juice and softened.
  2. Puree the mixture. I used my Vitamix blender for an extra smooth puree. Refrigerate the puree until chilled.
  3. Blend together the sour cream, the cold blueberry puree, and the lemon juice, if using, until completely smooth.
  4. Process the mixture in your ice cream machine, according to the manufacturer's directions. Mine takes about 20 minutes to get to a soft serve stage.
  5. Spoon the soft ice cream into a loaf pan or plastic tub, cover tightly, and put in the freezer to firm up. I like to leave it for at least 5 to 6 hours.
  6. View the recipe instructions at The View From the Great Island

Contains allergens
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